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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Red Enchilada Sauce Recipe

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This recipe for Homemade Red Enchilada Sauce is from Favorites From Bubby's Recipe Box , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz can of tomato sauce
1 28 oz can of crushed tomatoes
1/3 c. chili powder
1 T. dried oregano
1 tsp paprika
2 tsp ground cumin
2 tsp ground black pepper
1/4 tsp salt
1 clove garlic, minced
1 T. butter
1 onion, finely chopped
1 green bell pepper, chopped
Directions:
Directions:
In a medium saucepan, combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 20 minutes more. If a smoother sauce is desired, use a hand held blender to smooth out the sauce. Makes about 5 cups of sauce.

 

 

 

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